Baked Bass

Ingredients

• a filling of pounded cracker or crumbs of bread
• an egg
• pepper
• clove
• salt
• butter
• a small nutmeg

Method

1. 1

   Make a filling of pounded cracker or crumbs of bread, an egg, pepper, clove, salt, and butter.

2. 2

   Fill it very full, sew it up, grate over it a small nutmeg, and sprinkle it with pounded cracker.

3. 3

   Then pour on the white of an egg and a little melted butter.

4. 4

   Bake it an hour in the same dish in which it is to be served.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 59. The excerpt below is the record exactly as published.

BAKED BASS. Make a filling of pounded cracker or crumbs of bread, an Qgg, pep- per, clove, salt and butter. Fill it very full, an when sewed up, grate over it a small nutmeg and sprinkle it with pounded cracker. Then pour on the white of an ^gg, and a little melted butter. Bake it an hour in the same dish in which it is to be served. Portland House, Me. FRIED FINNAN HADDIES. Rub Ko-nut oil on both sides of the fish, and set it in a frying-pan with plenty of butter. Shake the pan over a clear fire. Three minutes will cook it. Then rub a little butter over it and send to table. «.^..T.^„ ^ Mrs. CoNANT. SPANISH COD. Take one or two thick slices of cod, tail end of the cod, remove the, skin, dredge flour over the fish, and fry it in hot lard until nicely browned Take it out gently with an egg-slice, drain, and put it into a saucepan with as much good brown gravy, boiling, was will swim it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and a little tomato catsup. Simmer softly till the fish is cooked; take it out, place it on a hot dish, strain the gravy, thicken- ing it with a little browned butter. L W. M. 72 FISH. FRIED PERCH. After washing and scaling the fish wipe them dry, flour them lightly all over; rub off the flour, dip them into beaten ^gg, and then into finely- grated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, or plain melted butter, to table in a tureen. Mrs. Eliza Pray. BROILED SARDINES. These tiny fish are very nice when broiled over hot coals a minute or so, turning them once. Large slices of toast must be ready; on each slice place two of the fish, and then pour a little of the oil which was left in the can. The oil must be hot. Inez Heffel. RED HERRINGS. Red herrings or Yarmouth bloaters can be cooked by making incisions in the skin across the fish, for a very little cooking will do them. If there is any roe, pound it in a mortar, with a little anchovy, and spread it on toast. When the herrings are very dry, soak them in warm water an hour before cooking. P. A. Thrall. SALMON CUTLETS WITH CAPER SAUCE. Take a slice of salmon two inches thick, carefully remove the bones and skin, cut into slices half an inch thick, and flatten them on the chop- ping-board with a cutlet bat dipped in water. From these slices cut as many cutlets of as uniform shape as you can. Place them quite flat on a well-buttered baking tin, sprinkle pepper

Cook this with the app: pantry check, scaling, and the assistant.